Fried Cauliflower Rice with Shrimp, Sugar Snap Peas, and Red Pepper
This tasty low-carb version of shrimp fried rice is loaded with antioxidant vegetables. The cauliflower resembles rice once it’s grated. Be sure to use gluten-free, or Paleo soy sauce.
- 1/2 head cauliflower, cut into pieces and pulse in food processor or grated until it resembles pieces of rice (or use 2 cups fresh chopped cauliflower rice that comes in a bag.)
- 1/2 onion, chopped small
- 4-6 peeled garlic cloves
- 4-6 slices ginger root
- 4 green onions, sliced in 1/2 inch diagonal pieces
- 2 T soy sauce (see notes for Gluten-Free or Paleo)
- 2 tsp. Asian sesame oil
- 1 egg, beaten well
- 1 cup thinly sliced sugar snap peas (slice on diagonal)
- 1/2 red bell pepper, chopped into 1/2 inch pieces (or a little more shrimp won’t hurt)
- 4 oz. cooked shrimp, cut into pieces
- 1 T + 2 tsp. high smoke point oil (such as avocado oil or safflower oil)
- It’s very important to have all the ingredients chopped and prepped before you start to stir fry.
- Cut the cauliflower in half, cut out the core and discard, and cut half the cauliflower into chunks, saving the rest for another use. Put the cauliflower pieces into a food processor fitted with a steel blade and pulse until the cauliflower is chopped into small pieces resembling rice.
- If you don’t have a food processor you can grate the cauliflower on the large side of a cheese grater.
- Chop the onion into 1/2 inch pieces, peel the garlic cloves, and cut some slices of ginger root. Slice the green onion diagonally into 1/2 inch pieces.
- Whisk together the soy sauce and sesame oil, and beat the egg.
- Slice the sugar snap peas diagonally into thin slices until you have 1 cup sliced sugar snap peas and chop the red bell pepper into 1/4 inch pieces.
- Cut the shrimp into bite-sized pieces
- Heat the pan over high heat for 30-60 seconds, then add the oil and heat 30-60 seconds, or until it sizzles if you add a drop of water. Add the garlic cloves and ginger slices and cook just until they are fragrant, then remove.
- Add the chopped onion and cook 2-3 minutes, stirring often, until the onion is starting to get slightly brown on the edges. Add the chopped cauliflower and stir fry 2-3 minutes. Remove cauliflower to a plate. (Wipe out the pan or wok if the cauliflower sticks to the sides.)
- Add 2 tsp. more oil and heat until it sizzles if you add a drop of water. Add the sugar snap peas and red bell pepper and stir-fry about 2 minutes.
- Push vegetables to the side of the wok and add the egg, using a wooden spoon to stir and break it apart until it’s cooked and resembles a chopped scrambled egg.
- Put the cauliflower back into the wok and heat about 1 minute. Add the shrimp and about 3/4 of the green onion pieces and cook 1-2 minutes, just long enough to heat the shrimp.
- Add the soy-sesame mixture and stir fry until all the ingredients are coated with it, about a minute more. Serve hot.
Note: Tamari is a gluten-free soy sauce. Coconut Aminos can be substituted for Paleo
Thanks to Kalyn and Jake at https://www.kalynskitchen.com